I Am... Make this Easy 4 Ingredient Basque Cheesecake Recipe for Valentines
Basque cheesecake is the easiest cheesecake ever: creamy and sweet with a burnished burnt top that contrasts with the insides just right. All you need to do is mix only 4 ingredients together and bake for 30 minutes. The perfect Valentines dessert after your dinner, or maybe it can even be the whole dinner? You can even make it in an air fryer! Basque cheesecake is the best combination of taste and texture. The edges of the cheesecake are slightly firmer with a lingering tongue coating smoothness that gives way to a supple molten cream center that barely holds together. The contrast is what gets me every time – a soft and cake tender shell surrounding a velvety smoothness that barely holds its shape, like the most decadent slice of triple cream brie. Confession: I don’t know if I’m proud to admit this or not, but I ate an entire cheesecake. By myself. Okay, Mike had one tiny slice, but I absolutely ate the rest of it. And the truth is, this isn’t even the first time I’ve eaten a whole cheesecake. Cheesecake is my jam. I love it so much. It can be dense like New York style, or fluffy, like Japanese. To be honest, it doesn’t really matter, there’s just something about cheesecake that is so addictive. I don’t like to make cheesecake much because it’s so dangerous to me. But when I do make it - more often than I’d like to admit, I will always, always make a Basque burnt cheesecake. They’re glorious: a creamy, lightly sweetened cheesecake with a deeply burnished almost burn top that contrasts beautifully with the insides.
What is Basque cheesecake?
Basque cheesecake is somewhat new. It was invented in San Sebastian (a seriously good food city – Mike and I are dying to go back) in the 70s, back when they first got Philadelphia cream cheese. They did a bunch of experiments and the one cheesecake they kept coming back to was a crustless, burnished cake that was light yet dense and full of cream cheese flavor. The restaurant that invented it is called La Vina and while there are plenty of recipes online that claim they have the recipe, I went with an amalgamation of a bunch of different ones because after I went down the Instagram cheesecake hole, I discovered that the Japanese version of Basque cheesecake looks even more amazing because they have the slightest bit of ooze in the middle. You might be skeptical of the burnt top, but when you taste this, all those thoughts will fly out of your heat. The top reminds me of the very slight bitterness of the brûlée on creme brûlée. The actual cake is lightly sweet, with a good amount of cream cheesiness and is just the right amount of dense. Basque cheesecake is incredibly addictive.Are you convinced?
If you aren’t, here are a couple reasons why you should make a Basque burnt cheesecake- because you love cheesecake
- you want to make a cheesecake without a springform pan or a finicky water bath
- it's a cheesecake recipe without a lot of ingredients: this one has only 4!
- you saw Basque cheesecake on the socials and you’ve been interested but haven’t made the leap
- you can make it in the air fryer!
Cheesecake Ingredients
One of the reasons I love this cheesecake so much is that it only has 4 (only four!) ingredients:- Cream cheese. My favorite cream cheese is Philly cream cheese, of course. Make sure you temper it at room temp so it it silky smooth and creamy without any lumps
- Sugar. Not too much sugar, just enough so it’s lightly sweet and delicious. I’ve only ever used granulated sugar, but I think brown sugar would add a hint of depth and caramel flavor.
- Eggs. You’ll need 4 large eggs to stabilize and hold the cake together. Make sure you get some nice, high quality eggs.
- Heavy Cream. Heavy cream is what makes this cake SO smooth and rich. You might also know heavy cream as whipping cream. Either will work as long as it has over 36% milk fat.
How to make Basque cheesecake
- Cream. Cream together the cream cheese and sugar. It’s best if your cream cheese is ultra soft. I like to leave it out at room temp for as long as possible before creaming so it blends up completely lump free. If you have a stand mixer, use the paddle attachment and remember to scrape down the sides.
- Mix. Add the eggs, one at a time, mixing in completely without adding too much air. If you’re using a stand mixer, add the eggs and beat with the paddle on low.
- Stir. Slowly pour in the cream and stir until combined.
- Bake. Pour the batter into a parchment paper lined pan and bake in a super hot oven so the top gets nice and burnt while the inside stays creamy.
The best (and easiest) cheesecake I’ve ever made
Seriously guys, this is my best cheesecake ever. Usually it only takes me a couple of days to finish the entire cake, which is bad news. The good news is that Basque burnt cheesecakes are incredibly easy to make. There are no water baths, you don’t have to use a finicky springform pan, you can just squish your parchment paper in rustic style, and somehow, magically, you don’t have to worry about cheesecake cracks. All you need to do is remember to have everything at room temp so the cream cheese mixes up nice and smooth.Basque cheesecake FAQ
Can I make this in the air fryer?
Yes, you can absolutely make air fryer basque cheesecake, especially since it’s made in a 6 inch pan. To air fry, preheat your air fryer at 400°F then bake the cheesecake for 20-25 minutes, depending on if you want a runny or set center.What kind of pan should I use for Basque cheesecake?
The best pan is one that has tall sides so your cheesecake can be burnished and brown on the top with just the slightest bit of jiggle in the middle. I like to use 6 inch rounds that are at least 3 inches in height. I’ve also baked Basque cheesecake in loaf pans and it comes out really nice when you slice it up. The best part about Basque cheesecake is that you don’t need to use a springform pan and you don’t need a finicky water bath. Take advantage of that and use any pan you have. The deeper and smaller the pan, the more likely you will have a jiggly ooze-y cheesecake. The larger and more shallow your pan, the more likely you’ll have a firm cheesecake.How to line the pan for Basque cheesecake
Measure out a piece of parchment paper larger than you cake pan, scrunch it up into a ball, then flatten it out. That will make it easier to line and push the parchment into the edges of the pan. If you’re worried, you can double line the pan.Which cream cheese for basque cheesecake
They always, always, use Philadelphia cream cheese for Basque cheesecake in San Sebastián. Really, it’s the only cream cheese I use too. Let it sit out on your countertop to come to a soft and squish temperature so your cheesecake batter ends up super smooth.Baking time
This depends on how creamy and jiggly you want the middle of your cheesecake to be. For a runny, creamy, just set center bake for 20 minutes. For just a bit creamy, go for 25 minutes, and for set, 30 minutes. Burnt top: To the the burnished top while still have a runny center, turn on the broiler and keep a close eye on it while it browns. It only takes a couple of seconds.Do I need to chill Basque cheesecake?
It’s best to let it cool completely: The cheesecake will continue to set and bake after you take it out of the oven, so leave it in the pan and let it cool completely before removing and serving. If you like a cold cheesecake you can pop it into the fridge and serve it once it’s completely cold. For a still runny center, after it’s completely cool, remove from the pan and slice without placing in the fridge.What to serve with Basque cheesecake:
NOTHING! It’s truly perfect as is, just sweet enough with so much flavor. Serve this up confidently just on it’s own or with a little nonchalant dollop of softly whipped cream. Some summer ripe berries wouldn’t be remiss, but I like it best on it’s own with nothing to distract from the glorious richness. The perfect accompaniment is a cup of coffee, hot and black, to highlight the sweetness.Basque Cheesecake
The easiest, creamiest, best cheesecake you’ll ever make, period.
- 2 bricks cream cheese (room temp, 8oz bricks)
- 3/4 cup sugar (5.2 oz/150 g)
- 4 large eggs
- 3/4 cup heavy cream (6.3oz/180 g)
Heat the oven to 430°F. (If you have convection mode, set the oven to convection.) Line a 6 inch round 3 inch tall cake pan with parchment paper with an overhang of 2 inches. I like to double line it just to make sure it pops out of the pan easily.
In a stand mixer, or by hand, beat the cream cheese with the sugar until smooth, making sure the sugar is completely incorporated, and the mixture is light, fluffy, and lump free. Be sure to scrape the bowl down.
Add the eggs, one at a time, making sure the batter is smooth and incorporated before adding another egg. Scrape down the sides of the bowl, as needed.
Slowly pour in the cream, mixing until just combined.
Pour the batter into the prepared tin and bake for 25-30 minutes. The top should be a dark amber and the middle should still wobble and jiggle. If you want the top to be more caramelized, leave it a bit longer, but know that the center will not be as gooey.
Remove from the oven and let cool in the pan on a wire rack at room temp until completely cool. Remove the cake from the tin and slice at room temperature for a gooey, lava-like cheesecake. If desired, place in the fridge to cool which will result in a soft and creamy cheesecake without the ooze. Enjoy!
I Am... Steak with Japanese chimichurri, roasted bone marrow, and jammy eggs
Smoky, seared, perfectly medium rare steaks. A savory Japanese inspired take on chimichurri, jammy eggs and a luxurious roasted and seared bone marrow. It's a stress-free successful dinner that’s neither too heavy nor will result in a food coma. Because date night shouldn’t be a stressful thing, and it shouldn’t be boring or experimental either. This is a surefire date pleaser that can be done strictly by the numbers. If your date is ok with cilantro, that is.
Japanese Chimichurri
This was first posted way, way back in 2019 as part of an old series called Dinner and Chill, 7 years ago. If that doesn't make me feel old, I don't know what would. In this series I used as few ingredients and as simple steps as possible. As far as I know, this was one of the first times on the internet anyone mentioned Japanese chimichurri. Since then, a lot of variations (and outright copies) of this dish and presentation have appeared, even including in nicer restaurants I've been to. I'm not saying I take full credit for this, but you know, I take some credit for this.Cooking Notes
I’ve done this steak a bunch of times now, at 200ºF, it takes 40 min on the steak total, and at 350ºF, it takes 20 minutes, both times are for a decent 1 1/2” higher end supermarket steak. If your oven goes that low and you have the time to spare, the 200ºF will produce a more evenly cooked steak, but to be really honest, I don’t think it’s always worth the extra time. I like to get my steaks to 115ºF, which is a perfect medium rare after searing. Steaks don’t need to be rare if they are high quality, and can often be off-putting if you don’t know for sure that the other person likes their steaks rare. Medium rare is always a safer choice. If you’re cooking on 200ºF, near the end the steak tends to go up 1 degree per minute. A fast meat thermometer is your friend here, and they are cheap. Sear your steaks 1 minute per side if using a stainless steel pan, and 30s per side if using cast iron. In both cases, use a liberal amount of high heat oil and allow the oil to get hot enough to just about start smoking. Turn on your exhaust fans, open some windows, and be ready to fan smoke away from your smoke detector. A splatter screen is highly recommended. Boiling the eggs ahead of time and then storing them unpeeled in the fridge will make both cutting and peeling them much much easier.Ingredient Notes
Bone marrow is typically very easy to find at any major grocery store, but if they don’t have any out, ask the butcher shop for soup bones.What do you need?
A high sided baking pan, a rack, and a cast iron or stainless steel skillet (or any skillet without a non stick coating). Things that will make your life easy and awesome: a cheap splatter screen and meat thermometer. Tiny spoons for the bone marrow would work great as well.Other easy date night steaks
- Steak sauces in general
- Steak Diane (pictured above)
- Air fryer steak
- Cajun butter steak
Date night steak with japanese chimichurri, roasted bone marrow, and jammy eggs
A savory Japanese inspired take on chimichurri, jammy eggs and a luxurious roasted and seared bone marrow.
- 2 steaks (of choice, 8oz each)
- 2 marrow bones
- 1 clove garlic (crushed)
- 1 tbsp rice vinegar
- 2 tbsp fresh cilantro (chopped)
- 1 tbsp toasted sesame oil
- 1/4 tsp salt
- 4 large eggs
Preheat your oven to 200ºF (or 350ºF if it doesn't go that low). Season your steaks on both sides and arrange on a foil lined baking tray. Place your bone marrow along side the steaks to roast, or do what I do, and place a rack over top to allow any excess fat to drip down and baste the steaks for you (this only works at 350ºF and if the bones are not frozen). Warm steaks in the oven - 40 minutes for 200ªF and 20 minutes for 350ºF. Use a meat thermometer to check it halfway through, every oven is different.
Combine garlic, rice vinegar, cilantro, sesame oil, and salt, and set aside. This amount makes what you see in the photos, so if you want a lot of sauce, double these amounts.
Bring a pot of water to the boil and cook your eggs for 6 1/2 minutes. Once done, plunge into an ice bath or under cold running water to stop the cooking. Set aside.
When your steaks hit 115ºF, remove from oven. Heat 2-3 tablespoons of oil in a skillet over high heat until the oil is smoking. Quickly sear the top and bottom of each marrow bone, then carefully sear each steak for 30 seconds per side (if using cast iron) or 1 minute per side (if using stainless).
Peel your eggs and cut in half, then slice your steaks against the grain and serve with chimichurri, jammy eggs, and roast bone marrow.
I Am... You should caviar it up this Valentines
Did you miss the Mcdonald's caviar promotion? So did I, but I'm still planning on caviaring it up this Valentines and you should too. Caviar is a favorite of ours and it's not really that expensive. Certainly it's less expensive than going out to most restaurants for Valentines. If you forgot to make a reservation this year, or if the usual set menu sounds boring to you, no one doesn't love a home cooked meal. And if you want to go all out, I recommend steak with japanese chimichurri topped with caviar for something low effort, out of this world delicious, and still cheaper than most 'nice' restaurants on Valentines. if you really want the mcnugget part of the meal as well, my recommendation is to make a chicken mcnugget bouquet and leave the caviar to eat on its own (more on that below).
What is caviar
Simply put, caviar is salt cured sturgeon eggs. More and more people are starting to include salmon roe in this definition, but I think you'd be setting anyone up for a disappointment if they expected caviar and got salmon roe. Traditionally it comes from wild fish caught in Russia and adjacent countries. These days you can find it sustainably farmed from far away places such as Germany and even Canada/BC. Personally, I love the traditionally-sourced stuff the best, it's definitely in another league. For a special occasion, it's a no brainer for me.What does caviar taste like
Taste-wise, as with most fine things, youre going to find a lot of tasting notes, so it'll depend on the grade/source/brand you get. For me, good fresh caviar has a texture like tiny bursting grapes (or like really fresh mini ikura) and a flavor similar to uni, but less buttery and more fresh.Where to buy caviar
You can get caviar via same day shipping from a lot of local shops and online retailers. Additionally, brands such as Petrossian (not sponsored) have their own shop which also includes very fast or overnight delivery. We've ordered from them several times and it's usually always overnighted. Believe it or not, you can also buy caviar from amazon, if you live in a city where amazon fresh is available. Locally, most seafood markets will have it, as well as some Costco's. Even Whole Foods, who somehow have their own brand in addition to the usual supermarket brands like Fishwife. Their's is farmed from Germany and seems to cost the same as better brands you can get online, so for me, I'd pass unless it was a caviarmergency.How much does caviar cost?
As of this writing, a good grade of caviar costs about $80/oz (aka 30g), give or take, depending on brand. Despite what they may write on the can or website, an ounce is more than enough to enjoy for two, especially if you're eating it on its own.How to eat caviar
The traditional way to eat caviar is with creme fraiche and a blini pancake, using a mother of pearl spoon. Personally, I've found the spoon doesn't matter at all, maybe back in the day when all spoons were silver or carbon steel it was a problem, but I tried it with a mother of pearl spoon, an enamel spoon, and a stainless steel spoon, and it was all much the same. My favorite way to eat it is on its own with a sparkling wine or vodka chaser. It's the most for your money and makes it more of an occasion. Use a smaller spoon like an espresso spoon if you can. Ours comes from Japan, of course.What to make with caviar
But, while I think it's best enjoyed on its own, you can certainly use it to top other foods. In addition to the steak above, we've made pasta, gunkan sushi, and even beef wellington topped with it. All of it was delicious because caviar lends itself well to enhancing other flavors with a salty burst of ocean freshness.Best grades of caviar
There are more grades than you'd believe and it would be pretty exhausting to cover them all, but my favorite grade is ossetra. While I've had more expensive grades, ossetra is a nice mid-priced grade with a light and easy to appreciate taste. It's like with many finer things such as whiskey or sushi. Sometimes the most expensive, highest end stuff is truly an acquired taste.Dyed/fake
Believe it or not, everything can be faked, including caviar. If your caviar is leaving a very oily black stain on your plate, most likely it's been adulterated or may not be sturgeon eggs. That's it, I hope you make time and money to try or reacquaint yourself with caviar. Honestly it used to be a cheap peasant anytime-treat and I wish it was like that again. -MikeDate Night Pasta with Caviar
So simple yet so expensive 🥲 but it tastes amazing
- 6 oz spaghetti (or long pasta of choice)
- 4 tbsp butter (divided)
- 4 cloves garlic (thinly sliced)
- 1/4 cup finely grated parmesan
- 1 oz caviar (or more or less as desired, to finish)
- chives (thinly sliced, to finish)
Bring a large pot of salted water to a boil and cook the spaghetti 2 minutes shy of al dente according to the package. Reserve 3/4 cups of the hot pasta water and drain the noodles.
While the pasta is cooking, melt the butter in a large skillet or pan over medium heat. Add the garlic slices and cook, stirring, until the garlic is aromatic but not brown.
Carefully add a 1/2 cup of the pasta water to the skillet (it will bubble up, so be careful) and bring to a boil over high heat. Whisk the pasta water, butter, and garlic together, to emulsify into a loose sauce.
Add the drained spaghetti to the pan and continue to cook over medium-high heat, tossing occasionally, until the pasta is al dente and the liquid reduces to a glossy, thick sauce, about 2-3 minutes.
Stir in the cheese, tossing to melt and combine, thinning with extra pasta water if needed. Taste and season with salt and freshly ground pepper.
Divide the garlicky pasta between to plates and finish with a generous sprinkle of thinly sliced chives and dollops of caviar. Enjoy hot.
I Am... Easy Valentine’s Day Dinner Ideas
Valentine’s Day is just around the corner and almost everyone I know is scrambling for ideas. While lots of people are still going the dinner out route, lots of friends are also asking, what are some easy Valentine’s day dinner ideas? If you're in the same boat, read on below for all the recipes, all in one place.
Why you need an easy Valentine's Day dinner
Valentine's Day shouldn't be hard. After all, how romantic is it really to run around cooking up a storm? It's far better to set and forget some of these easy recipes, then relax and unwind with your person and a nice glass of your drink of choice.Red Wine Spaghetti
If there is ever a time to make a pasta dish with a whole bottle of red wine, Valentine’s is it! Rich, creamy, yet somehow light, this classic Italian spaghetti, aka drunken spaghetti, is the perfect date night to show your person you have the chops to make fancy restaurant style pasta, right at home.Red Wine Spaghetti
Spaghetti ubriachi is rich and creamy, slightly tart, and absolutely addictive.
- 2 tbsp olive oil (plus extra to finish)
- 6 cloves garlic (finely minced)
- 1/4 tsp red pepper flakes (or more as desired)
- 4 tbsp butter
- 8 oz spaghetti
- 1.5 cups red wine
- 2 tsp soy sauce
- 1/4 cup Parmigiano Reggiano cheese (finely grated)
Add the olive oil, garlic, chili flakes, and 1 tbsp butter to a large skillet and heat over medium heat. Cook, stirring occasionally until the garlic is soft, but not brown, about 3 minutes.
Add the wine and increase the heat to medium high and bring to a rolling simmer until it starts to reduce.
While the sauce is cooking, cook the pasta 3 minutes shy of al dente. Pull the spaghetti straight from the cooking water using tongs and place it into the reduced wine sauce.
Add the remaining butter and and soy sauce bring to a simmer. Cook, stirring occasionally, until the sauce thickens and the pasta is glossy and well coated.
Remove the pasta from the heat and add the cheese, tossing to melt evenly. If needed, add pasta water 1 tablespoon at a time to help melt the cheese evenly.
Serve topped with freshly cracked pepper and a drizzle of finishing olive oil. Enjoy!
Kimbap and Tteokbokki
Are you and your partner K-drama fans? You know how they’re always eating tteokbokki and kimbab after getting caught in the rain? Skip the being drenched in rain part and make a cute lil Korean dinner together then and cue up your favorite show.Kimbap
How to make the best kimbap
- 4 cups cooked rice (short grain preferred)
- 1/2 tsp kosher salt (or to taste)
- 4 tsp toasted sesame oil
- 1/2 lb steak of choice (thinly sliced)
- 2 tsp soy sauce
- 2 tsp sugar
- 8 oz spinach (baby spinach preferred)
- 1 large carrot (cut into small matchsticks)
- 4-8 strips danmuji (see notes)
- 4 sheets seaweed
Place warm rice in a large bowl and sprinkle with 1/2 tsp kosher salt and 1 tsp toasted sesame oil. Fluff the rice, mixing the salt and and oil into the rice evenly. Let cool while you prep the other ingredients.
Marinate the thin slices of steak with 2 tsp soy sauce, 2 tsp sugar, and 2 tsp toasted sesame oil. Set aside.
Quickly blanch the spinach in boiling hot water and cool immediately in ice water. Squeeze the water out of the spinach and mix with a sprinkle of salt and a 1/4 tsp toasted sesame oil. Set aside.
Massage the carrots with a sprinkle of salt and let soften for 2-3 minutes then squeeze any excess water out of the carrots. Sauté the carrots in a non-stick frying pan over medium low heat with a 1/4 tsp toasted sesame oil until slightly soft, 1-2 minutes. Remove from the pan and let cool.
If needed, prep the danmuji by making sure it’s trimmed to fit the length of the seaweed sheets.
Fry the beef in a nonstick frying pan over medium-high heat stirring as needed until cooked through. Remove from the pan and let cool.
Place a sheet of seaweed, shiny side down, on a rolling mat. Evenly spread 1 cup of the prepared rice onto the seaweed, leaving 2 inches uncovered on the top portion of the seaweed. Place 1/4 of the beef, carrots, daikon, and spinach evenly in a neat row in the middle of the rice.
Use both hands and the mat to roll up the rice and seaweed tightly over the fillings until you reach the top of the seaweed where there is no rice. Let the kimbap sit, seam side down, while you repeat with the remaining ingredients.
Lightly brush the rolls with toasted sesame oil then slice into 1/2 inch bite size pieces and enjoy!
Quick pickled danmuji
makes 1 lb picked daikon
prep 10 minutes
pickle 24 hours
8 inch length daikon
1 cup water
1 cup rice vinegar
1/4 cup sugar
2 tsp kosher salt
1/4 tsp ground turmeric
Peel and cut the daikon into 4 inch long strips that are about 1/4 inch thick.
Combine the water, rice vinegar, sugar, salt, and turmeric in a small pot and bring to a simmer of medium heat, stirring, until the sugar and salt dissolves. Remove from the heat.
Place the daikon strips into an airtight container and carefully pour the pickling water over the daikon. Let cool, then cover, submerging the daikon in the pickling juice. Pickle for 24 hours minimum before enjoying!
Tteokbokki
Tteokbokki is probably THE most famous street food from Korea: chewy rice cakes simmered in an addictive mix of sweet, savory, spicy sauce.
- 1 lb tteokbokki tteok
- 3 tbsp gochujang
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tbsp sugar
- 3 cloves garlic (minced)
- 3 cups anchovy stock (sub dashi or other stock if needed)
To Finish
- 1 tsp toasted sesame oil
- 1 tbsp green onions (thinly sliced)
- 1 tsp toasted sesame seeds
Soak the tteokbokki tteok in warm tap water while you prepare the sauce.
In a small bowl, mix together the gochujang, gochugaru, soy sauce, sugar, and minced garlic. (See notes for a mild version of the sauce.)
Add the anchovy stock to a pot and stir in the sauce. Bring to a simmer over medium high heat.
Drain the tteokbokki and add to the pot. Stir occasionally and bring to a simmer for 3-4 minutes. Turn the heat down to low and let the sauce bubble and reduce, stirring so they don’t stick to the bottom of the pan, about 10-15 minutes depending on how thick you want the sauce.
Before serving drizzle with toasted sesame oil and finish with toasted sesame seeds and sliced scallions. Enjoy warm!
Brown Buttered Noodles
The nutty addictiveness of brown butter is on display with these simple to make, even easier to slurp grown up brown butter noodles. For the noodle lover in your life.Grown Up Buttered Noodles: Garlicky Brown Butter Parmesan Noodles Recipe
When you’re craving a bowl of childhood comfort with just a hint of adulting, make yourself a bowl of these garlicky brown butter parm noodles
- 6 ounces pasta of choice (I used bucatini)
- 5 tbsp butter (divided)
- 4 cloves garlic (crushed or minced)
- 1/2 cup finely grated parmesan
- salt and freshly ground black pepper (to taste)
Bring a large pot of salted water to a boil and cook the pasta 2 minutes shy of al dente. Reserve 3/4 cups pasta water and drain.
While the pasta is cooking, melt the 4 tablespoons butter in a large pan over medium heat. Add the garlic and cook, swirling, until the butter foams, smells nutty and toasted, there are golden brown solids, and the garlic is lightly golden. Remove from the heat and stir in the last tablespoon of butter.
Carefully add 1/2 cup of the pasta water to the melted butter – and bring to a boil over high heat, whisking or swirling often to emulsify the pasta water and butter, about 1 minute.
Add the pasta to the pan and cook, turning the heat up, tossing occasionally, until pasta is al dente and the sauce reduces and becomes thick and glossy, adding pasta water as needed, about 2-3 minutes.
Stir in the cheese and toss well to melt and combine, thinning with extra pasta water if needed. Season with salt and pepper to taste and enjoy immediately.
Garlic Lobster Pasta
When you want to be fancy but not too fancy (ie, you don’t want to go out and spend your hard earned paycheck on an overpriced Valentine’s Day set menu), make this garlic lobster pasta. It looks like it’s from a fancy restaurant, but it’s from your kitchen and it’s super impressive. The best part is, you don’t have to cook the lobster yourself, just grab some of those precooked lobster tails from the seafood counter. Seriously so good!Garlic Lobster Pasta
The best aglio e olio base lobster pasta loaded with pieces of lobster and finished with crunchy bread crumbs and a secret ingredient.
- 4 tbsp olive oil (divided)
- 1/4 cup bread crumbs (coarse, see note)
- 2 tbsp fresh flat leaf parsley (chopped)
- 6 ounces spaghetti
- 1 head garlic (sliced)
- 1 tsp red pepper flakes
- 1.5 tbsp oyster sauce
- 1 lobster (cooked, shelled and roughly chopped, about 1-1.5lbs)
Add 1 tbsp olive oil to a pan and toast the breadcrumbs until golden and crunchy. Remove from the heat and stir in a pinch of parsley. Set aside.
In a pot of salted water, cook the spaghetti one minute shy of al dente.
While the pasta is cooking, heat up the remaining oil in a skillet over medium heat. Add the garlic and cook, stirring, until fragrant and slightly soft, but not brown, 20 seconds to 1 minute. Stir in the red pepper flakes, flat leaf parsley, and oyster sauce. Add 1/3 cup pasta water to the pan and bring to a simmer to emulsify into a sauce, stirring occasionally.
When the pasta is ready, use a pair of tongs to move the cooked pasta over to the pan with the sauce. Leave the heat on medium, add the lobster and toss to combine, until the sauce is glossy and clings to the noodles. Add extra pasta water if the pasta gets too dry.
Finish with toasted bread crumbs and enjoy!
Note: I like to blitz up old sourdough bread in the food processor for fresh, coarse crumbs.
Super Creamy Cacio e Pepe
Speaking of Italy, the Italian grandmas out there won’t like this one because it’s not a classic cacio e pepe, but that’s because it’s better! Super easy to make and the best dish for the partner who only loves mac and cheese. You know what I mean, your palate is a bit more adventurous but they’re stuck in their chicken nugget era. This is the dish that will make you both happy!Super Creamy Cacio e Pepe Style Pasta Recipe
A protein packed creamy cacio e pepe style sauce perfect when you’re in the mood for mac and cheese, but trying to adult too.
- 1 tbsp butter
- 1 tsp freshly cracked black pepper
- 1 tbsp flour
- 1/2 cup whole milk
- 3 oz finely grated pecorino (about 1.5 cups)
- 1/4 cup pasta water (more if needed)
- 6 oz pasta (I used homemade garganelli)
In a skillet, melt the butter and add the pepper, letting the pepper infuse the butter as it melts. Stir in the flour and cook for about three minutes, until completely smooth and incorporated.
Pour in the milk in a thin stream while whisking. It might start out lumpy, but keep whisking and it will smooth out into a thick paste. Stir in the pecorino in batches, and remove from the heat. The sauce will be very thick.
Bring a pot of salted water to a boil and cook the pasta according the packaging or until it is al dente.
Take 1/4 cup of the hot starchy pasta water and stir it into the cacio e pepe sauce, whisking over medium low heat until smooth and glossy. Add the drained pasta, stirring in extra pasta water as needed until the sauce coats the pasta. Enjoy with extra pepper and crushed red peppers, if desired.
loosely based on https://www.pastasocialclub.com/post/cacio-e-pepe-style-pici
It wouldn't be Valentine's Day without Steak
Steak frites is the ultimate romantic dinner idea that can remind you of dinner out at a bistro. It doesn't even have to be expensive steak. Sometimes the cheap supermarket cuts are just what you need to relax and unwind. Steak sauce is the key and there are many to choose from in this post but I've also included my favorite classic peppercorn here:Classic Peppercorn Steak Sauce Recipe
Classic creamy peppercorn steak sauce
- 1/4 cup brandy or cognac
- 1/2 cup no sodium beef broth
- 1/3 cup heavy cream
- 1-2 tsp crushed whole black peppercorns
- salt (to taste)
In the same pan that you browned the steak, deglaze with the brandy/cognac over medium heat, scraping up any brown bits in the pan. When the brandy/cognac has reduced a bit, stir in the beef broth and cream. Add the peppercorns and bring to a gentle simmer, stirring occasionally, until thickened to your liking. Season with salt to taste.
I Am... Our Best Superbowl Snacks
Superbowl is all about the snacks, am I right? It really doesn’t matter to me who is playing (aside from the halftime show) all I care about is a day where I don’t eat a “meal” but still get extremely full on snacky snacks. It’s like girl dinner but all-day-snacking. Dare I say, it’s “man meal?” Truly, I shouldn’t be able to put my thoughts out in the world like this, please ignore my meanderings.
The BEST Superbowl Snacks
On to the snacks! I still haven’t decided on our snack agenda for this year‘s Super bowl but these snackies are always in heavy rotation around here:Classic Superbowl Snacks
One Bite Nachos
These nachos are my most favorite thing ever. Each little crispy tortilla chip cup is filled with seasoned ground beef, melty cheese, and all the toppings. They’re one biters that are thoughtfully composed, no naked chips or sad chip bois here. Plus, you can make them in the microwave.Perfect Microwave Nachos
Just think: hot and crispy corn tortilla chips, melty cheese, and all the toppings.
- 30 tortilla scoops (or chips of choice)
- 1/2 cup ground beef (cooked with taco seasoning, about 1/4lb)
- 1/2 cup shredded cheddar (or mozzarella)
- jalapeño (sliced, as desired)
- green onions (sliced, as desired)
- 1/2 avocado (cubed)
- cilantro (roughly chopped)
- 1/4 cup salsa
- 1/4 cup sour cream
Arrange your chips in a single layer on a microwavable plate. Add a bit of ground beef to each chip then top with a generous amount of cheese. Add one slice of jalapeño and a pinch of sliced green onions to each chip.
Microwave (1-2 minutes, depending on microwave) until cheese is melty, but not over cooked and crispy. You want the cheese to be still stringy. I start with 1 minute and then do 30 second intervals until it’s melted to my liking.
Top each chip with a cube of avocado, a sprinkle of cilantro, and a dab each of sour cream and salsa. Enjoy!
Hot Elote Corn Dip
Is it even the Superbowl without a hot dip? I say no. This creamy, corny, cheesy dip is perfect for snacking on while the game is playing. Bonus points if you put the dip into individual cocottes for ease and unabashed double dipping.Street Corn Dip
If you’re looking for a hot and creamy, can’t-stop-eating-this dip, then this street corn elote dip is for you.
- 8 oz cream cheese (room temp (1 brick))
- 1/4 cup sour cream
- 1 lime (juice only)
- 1 tbsp hot sauce (of choice)
- 2 cups shredded cheese (of choice)
- 4 oz cotija cheese (crumbled)
- 2 cups corn (kernels)
- 1 jalapeno (diced, plus more for garnish)
- 2 tbsp red onion (diced, plus more for garnish)
- 1/2 cup cilantro (chopped, plus more for garnish)
Preheat the oven to 350°F.
In a large bowl, mix together the cream cheese, sour cream, lime juice, hot sauce, shredded cheese (reserve 1/4 cup to top with), and 1/2 of the Cotija cheese.
Stir in the corn, jalapeño, red onion, and cilantro. Mix well.
Scoop the mixture into an 8x8 inch baking dish and top with the reserved shredded cheese.
Bake the oven until bubbly and hot, about 15-20 minutes. Remove and finish with extra cilantro, jalapeño slices, and crumbled Cotija. Serve with corn dippers, corn tortilla chips, or any other dippers you desire.
Best Retro Superbowl Snacks
Shrimp Cocktail
Shrimp cocktail, because we fancy. Also, because everyone is obsessed with getting enough protein and shrimp cocktail is the ultimate protein snack. Plus it’s cute and retro and super-easy to make ahead.Shrimp Cocktail Recipe
Shrimp cocktail is a perfectly retro, simply delicious appetizer.
- 1 lb large shrimp (shells on)
- 1/4 tsp baking soda
- kosher salt (as desired)
- 1/2 onion
- 1 stalk celery (cut in half)
- 3 cloves garlic (smashed)
- 1 bay leaf
- 1/2 cup ketchup
- 2 tbsp chili sauce (of choice)
- 2 tbsp horseradish sauce
- 1 tsp sugar
- 1 lemon (zested and juiced (see below))
- 1 tbsp lemon juice (from lemon above)
- freshly ground pepper (as desired)
Peel the shrimp and devein, reserving the shells. Toss the shelled, deveined shrimp in a bowl with 1 tsp kosher salt and the baking soda and let sit for 15 minutes while you prepare the poaching liquid.
In a pot, add the shrimp shells, lemon halves, the onion, celery, garlic, and bay leaf. Cover with water and bring to a rapid simmer over medium-high heat, then turn the heat down to low. Simmer over low for 10-15 minutes, then strain out and discard the solids. Keep the poaching liquid at a simmer over low.
Take the shrimp from the fridge and rinse. Turn the heat up to medium and add the shrimp and gently poach until firm, opaque, and cooked through. You don’t need to bring the poaching liquid up to a boil - it’s best if it’s barely simmering.
When the shrimp are cooked through, use a slotted spoon to scoop out the shrimp in a single layer on to a plate or rimmed baking sheet. Chill in the fridge.
While the shrimp is chilling, mix up the cocktail sauce. In a bowl, stir together the ketchup, chili sauce, horseradish, sugar, lemon juice, and lemon zest. Taste and adjust with salt and pepper. Spoon into a small bowl for serving.
When the shrimp are completely chilled, serve on a plate with lemon wedges and the cocktail sauce. Enjoy!
Air Fryer Dry Ribs
I don’t know if you’ve ever had these, but they are a staple pub food and are so delicious. Ribs, but not saucy, so your sofa stays clean. They’re mini because they’re not full bone ribs, but riblets. Adorably half-sized and the best handheld rib snack. They get coated with a dry rib seasoning so super savory flavors and come out hot and crispy from the air fryer.Air Fryer Dry Ribs
Crispy, juicy, completely addictive ribs done in the air fryer in minutes.
- 1 lb pork spare ribs (cross-cut and cut into individual ribs)
- 2 tbsp neutral oil (divided)
- 1 tbsp soy sauce (or oyster sauce)
- 1 tbsp Shaoxing wine (optional)
- 1/2 tsp garlic powder
- 1/2 tsp sugar
- 2 tbsp cornstarch
Cut the riblets into individual bite-size pieces.
Add the ribs to a bowl, with 1 tbsp of oil, the soy sauce/oyster sauce, Shaoxing wine, garlic powder, and sugar.
Remove any excess marinade from the bowl with the ribs and discard. Add the cornstarch to the ribs and toss to coat.
Preheat the air fryer to 350°F. Carefully oil the basket of the air fryer and lay the ribs out in a single layer, being sure not to crowd. Drizzle the remaining oil over the ribs.
Air fry for 10 minutes, then flip and air fry for an additional 10 minutes or until golden, crisp, and cooked through.
Remove from the air fryer and enjoy!
Serves 4 as an appetizer or 2 as a main
Deviled Eggs
I’m leaning into the retro classics here because deviled eggs are one of those things that people don’t really have on their radar when making snacks, but they really are a powerhouse protein snack. Creamy, umami filled, and bite-sized, these guys are gonna go like hot cakes.Deviled Eggs
Deviled eggs are the perfect appetizer: hand held, bite sized, savory, and addictive.
- 6 eggs (hard boiled)
- 1/4 cup kewpie mayo (sub regular mayo)
- 1 tbsp greek yogurt (or sour cream)
- 2 tsp milk (or cream)
- 1/2 tsp dijon mustard
- 1/2 tbsp white miso (optional)
Slice the hard boiled eggs in half.
Gently scoop out the yolks into a food processor. Add the kewpie mayo, yogurt, milk or cream, dijon, and white miso (if using) to the yolks and blend until smooth. Taste and season with salt if needed.
Use two spoons or a small cookie scoop to scoop out the filling into the egg white halves. Enjoy!
Asian Inspired Superbowl Snacks
Smash Gyoza
Okay, sounds weird, but hear me out: smash gyoza are the perfect snacky superbowl food. You eat them open-faced, with your hands, and dip. I mean, it’s essentially a dumpling that you can eat with your hands. Juicy, crispy, and really easy to make and eat. Maybe it’ll be your next super bowl snack tradition?Smash Gyoza
All the juicy, umami flavors of a gyoza, but open-face, extra crispy, and ready to eat.
- 1.5 cup cabbage (finely chopped)
- 1 lb ground pork
- 1 tbsp cornstarch
- 1 tbsp ginger (minced)
- 1 tbsp garlic (minced)
- 1/2 cup green onions (sliced)
- 1 tbsp soy sauce
- 1.5 tsp toasted sesame oil
- 1/2 tsp salt
- 40 gyoza wrappers
Toss the chopped cabbage with a pinch of salt in a large bowl and mix well. Let rest for 10 to 15 minutes, the squeeze out and drain as much of the extra water as possible.
Mix together 2 tbsp water with the cornstarch add to the ground pork. Add the ginger, garlic, green onions, soy sauce, sesame oil, salt, and prepped cabbage. Mix until incorporated.
Heat up a bit of oil in a large, non-stick frying pan (one that has a lid) over medium-high heat. When the oil is hot, use a spoon (or cookie scoop) to add 1-2 tbsp balls of gyoza filling into the pan.
Immediately add gyoza wrappers on top of the filling and smash, using a ramekin, glass, or flipper to press down on the gyoza wrapper to smash the filling flat onto the pan.
Cook until the meat is slightly golden, about 1-2 minutes, then add 1-2 tablespoons of water to the pan, cover and steam for 1-2 minutes.
Lift the lid off the pan and flip the gyoza over to crisp the other side of the dumpling wrapper. When golden and crisp, remove from the pan and enjoy folded with rice and kimchi!
Honey Garlic Tofu Bites
This one is for your veggie friendly friends. Crispy, golden tofu tossed in a sweet and savory honey garlic sauce. So tasty that even the meat eaters will eat it up. Just tell them it’s full of protein. Oh, and if you’re vegan, you can sub the honey for maple syrup.Honey Garlic Tofu Bites
Only 5 ingredients for a quick and tasty weeknight protein!
- 1 lb pressed tofu (1 package, see notes)
- 1 tbsp cornstarch
- 2 tbsp honey
- 1 tbsp soy sauce
- 3 cloves garlic (minced)
- black pepper (freshly ground, to taste)
- green onions (sliced, to garnish)
- toasted sesame seeds (to garnish)
Preheat the oven to 400°F. Dry off your tofu with a paper towel and cut into 1/2 inch cubes. Toss with the cornstarch and arrange the tofu on a parchment paper lined baking sheet.
Bake for 30-45 minutes – midway through, flip the tofu cubes.
When you have just 5 minutes left on the baking time (at that point your tofu should be a light golden brown) start the sauce. In a small frying pan, heat up honey, soy and garlic over medium heat until bubbly and thick. Taste and season with freshly ground pepper.
Remove the tofu from the oven and toss in the sauce. Garnish with sliced green onions and toasted sesame seeds. Enjoy hot!
You can substitute regular medium or firm tofu, just cut it and place it on clean paper towels, flipping every so often until it removes most of the excess moisture.
Crab Rangoon
Is there anything more perfect than crab rangoon? Crispy, creamy, dippable — it really is one of the best appetizers out there. Which makes it an absolute must for Superbowl Sunday. You can prep a whole bunch, freeze them, then air-fry them for ease. Put out a lil sauce buffet for dipping and go to town. They taste amazing when they’re crispy and gooey on the inside and somehow manage to taste almost as good at room temp. I’m definitely making a batch of these guys.Crab Rangoon
Perfectly golden, crispy, molten bites of deliciousness filled with cheese, crab, and green onions.
- 4 oz cream cheese (room temp)
- 4 oz crab meat ( of choice, see post for details)
- 1 green onion (thinly sliced)
- 1/2 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 20 wonton wrappers
In a bowl, mix together the cream cheese, crab meat, green onion, Worcestershire sauce, and garlic powder until smooth.
On a cutting board, lay out a couple of wonton wrappers. Add 1-2 tsp of filling in the centre of each wrapper.
Lightly moisten the edges of the wonton wrappers and fold the wrappers up and around the filling, being sure to push out any excess air. Repeat until all the crab rangoons are complete.
Heat up 1-2 inches of neutral, high heat oil in a deep pot over medium heat until it reaches 325°F.
Carefully deep fry the crab rangoons until golden brown and crispy, flipping as needed, 2-3 minutes. Remove from the oil with a slotted spoon and drain on a wire rack or paper towels.
If you prefer not to deep fry, spray the outsides of the wonton wrappers with cooking spray or brush lightly with oil. Bake on a parchment paper lined baking sheet for 12-15 minutes in a preheated 425°F oven or air fry at 370°F for 8-10 minutes.
Let cool slightly and enjoy!
Estimated nutrition is based on air frying.
I Am... You need to ski Kicking Horse
Skiing at Kicking Horse is something every serious skier should do at least once. Steph and I have skied in a lot of places, from Taos and Jackson Hole to Niseko and Whistler, and one of the most unique, incredible, and frankly insane resorts we've ever skied is Kicking Horse. It's like nowhere else on earth. The quality of the skiing here feels like it's in another league, even compared to the world-class destinations above. Kicking horse doesn't feel like a traditional ski resort but more like some kind of barely sanctioned avy controlled extreme backcountry. When a friend asked me how Kicking Horse was, I said: there are resorts with amazing apres and one piece ski suits and then there's this. The resort, if you can call it that, is composed of 5 bowls, 3 of which are hike-to. It also has only one main lift to get you to the top. The drop ins to the bowls are all near vertical. This is easily one of the best resorts on the Powder Highway and a bucket list item on my ski list.
Why you should go to Kicking Horse
The terrain here is second to none and easily the most difficult marked inbounds terrain I've ever seen. The skiers are all laid back, friendly, and of course extremely skilled without all of the ego or superiority you sometimes see in other "serious" resorts. I lost a ski coming (badly) off a small cliff in a steep-ish unmarked tree area. At least 3 groups stopped to help look for my ski. We eventually found it 300 ft downhill and to the right of me, in the trees. I probably never would have found it without them. It didn't help that my half of my ski has a blank white topsheet: The bright jacket really helps search and rescue. Kicking horse has an awesome vibe. It's a great place to ski for any skill level but especially if you are an expert. Everything about it, from lodging to food to lift tickets, is also on the cheaper side of destination skiing, especially compared to nearby Revelstoke or Lake Louise/Banff. Of the three, Kicking Horse probably has the best snow quality although it's close.The snow
While Kicking Horse doesn't get as much snow as its nearby neighbor Revelstoke, it's often considered the champagne powder capital of Canada, with snow quality similar to Alta and incredible snow retention. With fewer visitors because of its location and reputation, a lot of the resort stays unskied for days after a snowstorm. Steph couldn't stop talking about how amazing and fluffy the snow was, each day.Skiing at Kicking Horse
Skiing at Kicking Horse is like no other resort in the world that I've been to. It doesn't matter how good of a skier you are, there will be terrain to challenge you and at least one near death experience if you step up to the challenge. While the lower mountain is fine for family and new skiers, at least 75% of the mountain is dedicated to feeling like you are in your own freeride world tour.Above Midmountain
Generally the bowls are all black and double black diamond runs with mostly hike-to terrain. If your cardio's not great or you just hate bootpacking, you can still access 3 out of the 5 bowls without hiking. A lot of the bowls flatten out and reward you with freshies, which is what’s depicted in most of our photos. You will need to be an expert to access every bowl but crystal, just due to the more difficult drop ins. The closest part of the photo below shows the easiest part of the drop in to whitewall in the fuez bowl: There is an even easier entrance via a run called Horse's Mouth, but you won't get the untouched lines. One of my favorite parts of skiing in BC is that Kicking horse, like most BC mountains, allows you to go just about anywhere including out of bounds as it's in a giant provincial park. There are just a few permanently closed areas due to potential avalanche hazards to others. Those areas are incredibly hard to get to and you won't find yourself there by accident. In terms of non-expert runs, there's one green run down from the top of the gondola, and that's about it. The easiest bowl (crystal) is officially rated green and blue. The truth is that it's both closer to a black run on most other mountains and also filled with experts who may be going faster than you'd expect on beginner runs.Below Midmountain
Below midmountain is where you can spend time with family or newer skiers. Even here, you will still find super fast skiers passing through the runs to get to the one gondola's base. The snow tends to be more freeze/thaw and firmer on days without fresh snow, and all the blue runs tend to be moguled out. My recommendation for the lower mountain is to stick to the trees. They’re often untouched even a few days after a snow event. That way you can leave the green/blues to the people who need them.Apres and on mountain eats
There isn't any apres scene or on mountain eats to speak of in Kicking Horse. There's a basic yurt at the bottom of the stairway to heaven lift. There's also one sit down restaurant at the top of the main gondola called Eagle's Eye with good views and otherwise pretty generic, too fancy, and not really ski compatible food (think antipasto salad and charcuterie boards). It does have reasonably priced beer and wine for apres though.Where to stay in Kicking Horse
Like most ski resorts on the powder highway, there's a lot of ski-in ski-out on-mountain accommodation, many with private hot tubs. The first year we came to Kicking Horse, that's what we chose. But I found that barring powder day weekends (and maybe not even then) the parking lots never fill up. All the parking is close enough to the lift that it's just as nice and much cheaper to stay in town and do the short 15 min drive up. You're going to need to go into town most days because the on-mountain restaurants are few and far between, so these days we stay in town and drive up each ski day.Where to eat and drink in Golden BC
Reposados is a pretty decent taqueria/tequila place that feels like the most modern restaurant in town. It's located in a new development purely built as airbnb condos for skiers, so you might find yourself living right above the restaurant. There's an igloo experience which looks a bit underwhelming in real life, but the main dining room is a fun and buzzing space. We got there just before 7 with no resos and got the last table. On Tuesdays they have $4 taco night, and the pork cochinita tacos were great, as were the margaritas. Whitetooth Brewing Co. is a hyperlocal brewery newly opened in Golden. The beers are fantastic, especially the Blower IPA and Belgian Inspired Icefields Pale Ale. You won't find them at most beer stores in BC - the distribution seems limited to Golden and nearby towns only, so this is a good chance to try them. The room is dark, cozy, and inviting and honestly kind of a better choice for apres than anything on the mountain. Although, when we went at 3pm it was completely deserted, but the staff were super friendly and it wasn't awkward at all.Kicking Horse Village
Kicking horse has a tiny village, barely large enough to be called one at all. It's mostly a large building at the base of the gondola with the standard rental and ski shop, a cafe, and a couple of bars and counter service restaurants. If you're looking for a picturesque ski village, this is probably not your place.Parking
Parking at Kicking Horse is the best ski parking experience I've had, bar none. Revelstoke comes close but Revy is often muddy and this is not. The lots are all close to the lift and even on a powder day I've never seen them full. In fact, weekdays we roll in at 11am on weekdays and the closest parking lot to the lift will still be half empty.Facts
- Avg 295″ of snowfall per year (Compare to 400″ for Whistler or 550″ for Alta)
- 60% officially black or double black diamond expert terrain (it's more though)
- 3486 acres of skiiable terrain (Compare to 8171 acres for Whistler or 2614 acres for Alta)
- 1 main lift (plus two secondary lifts, plus two that aren't useful)
- Base elevation: 3900ft
- Summit: 8218ft (this is pretty high for those who aren’t used to elevation)
- Vertical drop: 4314ft
- On the Epic pass
Things to do
When not skiing, check out nearby Lake Louise/Moraine Lake and Banff for some larger than life scenery. Ski you soon! -Mike Read More →
I Am... Chicken Salt
If you love seasoned fries, you’re going to love chicken salt. For the uninitiated, you’re probably wondering what the heck is chicken salt. Is it chicken? Is it salt? The answer is yes. And it’s amazing on everything.
What is chicken salt?
Australia has a secret umami bomb you may never have heard of. Basically, it's a seasoning blend full of punchy, mouth-watering, umami rich flavors. It's the default seasoning blend sprinkled on fast food fries down under. It’s beloved and revered and sprinkled on just about anything to add a fairy dusting of flavor.What is chicken salt made of?
Gourmet versions start with roasted, braised, dried, salted chicken, which is then dehydrated and blended with salt and a variety of spices. The usual seasoning suspects are salt, garlic powder, onion powder, and white pepper. Commercial versions on the other hand is made with chicken bouillon (more on that below). Basically, it's chicken flavored spices.Why is it called chicken salt?
Surprisingly (for me) chicken salt is called thus because it actually contains chicken. Although some commercial ones may not, the original recipe definitely has chicken bouillon in it.Who invented chicken salt?
Chicken salt comes to us via Australia from Peter Brinkworth, a chicken shop owner in the 1970s. Originally, this spice blend was for his roast chicken, but when the shop sold in the late 70s, the new owners (the Mitani’s) reformulated it and sold it commercially as a seasoning. The rest is history. Chicken salt is now the most common seasoning on fries in Australia. Ironically, the version that Mitani now sells is completely chicken free, instead comprising of sea salt, rice flour, onion powder, garlic powder, and paprika.How to make chicken salt
It’s as simple as taking all the ingredients below and mixing them together evenly. Afterward, store in an air tight container.Chicken salt ingredients
- chicken bouillon powder: this is what is going to give us our chicken flavor. Take a look at the chicken powder ingredients, making sure that chicken is an ingredient. It’s what’s going to give your chicken powder that huge umami flavor you’re looking for. More on chicken bouillon powder below.
- garlic powder: garlic powder is straight up garlic that has been dehydrated and ground up into a fine powder. Make sure you get garlic powder, not garlic salt. You want to get a garlic powder that has only dehydrated garlic. Garlic powder is a perfect way to add pure garlic flavor without peeling fresh cloves.
- onion powder: same for the onion powder. Onion powder should be only dehydrated onion ground into a fine powder for pure onion flavor.
- sweet paprika: a touch of sweet paprika adds a hint of smokiness, a pop or red, and a bit of a sweet fruity flavor.
- salt: you need salt for this the best part of making your own is that you can customize the amount of salt. You can even leave it out entirely, or use a sodium-free substitute.
Short cut chicken salt
If you want all the flavors of chicken salt and don’t want to roast a chicken, dehydrate and powder it, this shortcut is for you. The secret ingredient is chicken bouillon powder.What is chicken bouillon?
Bouillon is French for “broth” so chicken bouillon is essentially chicken broth. It’s colloquially used as a term for condensed broth/stock that’s available as cubes, granules, powder, paste, or liquid. Chicken bouillon is an amazing short cut to adding chicken flavor to just about everything. It’s used a ton in Chinese cooking. When shopping for chicken powder, look for one that contains chicken. It’s up to you whether or not you want to look for an MSG free powder – there’s lots of discourse on MSG (most of it incorrectly stating that’s it’s horrible and unnatural). Personally, we have no issue with it. My favorite for pure chicken flavor with no other spices is Lee Kum Kee chicken bouillon powder. It’s made with chicken meat, skin, and fat. Lee Kum Kee also makes a MSG-free chicken bouillon, but I haven’t tried it and can't vouch for it.Vegan chicken salt
If you’re vegan or vegetarian you can still enjoy chicken salt – just use a vegan chicken flavored powder like Orrington Farm’s.Why make it at home?
You’re probably wondering why I’m urging you to make this, even if you are Australian.- It tastes amazing. It’s like ranch seasoning or everything bagel spice but much, much more savory and flavorful.
- Even if you do live in Australia, a lot of the commercial ones contains a heck-ton of preservatives.
- You can control the salt content and flavors. The less salt you use, the more chicken flavor you get. You are in control of the sodium content.
- If you’re vegetarian or vegan you can make a chicken-free version.
- It makes a fun, quirky, custom gift for all the chicken lovers in your life!
What can you use chicken salt on?
Basically, everywhere you want a bit of extra umami. Try it on:- fries for an authentic Australian takeaway classic
- popcorn
- roasted vegetables
- on the rim of a bloody mary or caesar
- sprinkled on rice or even added to the rice while cooking
- mashed potatoes
- cheesy potato balls
- roast chicken
- baked potatoes
More amazing seasoning powders
Chicken Salt
Australia has a secret umami bomb.
- 3 tbsp chicken bouillon (powder)
- 2 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp white pepper (see notes)
- 1 tsp paprika
- 1 tsp salt (or to taste)
Add all of the ingredients to a bowl.
Stir everything together until evenly mixed.
Use immediately or store in an air tight container in a dark space for up to 6 months.
If you don't have white pepper you can sub black pepper, but it won't taste the same.
I Am... Mini Scallion Pancake Croissants
I was doom-scrolling through Insta, as one does, and I saw a reel that stopped me immediately: adorably mini scallion pancake croissants. I’m not one to turn my nose up at food hacks, and went to my freezer (which always has frozen green onion pancakes) immediately to make a quick batch. They turned out so cute! Super crispy, full of green onion pancake flavor and easy to make, these lil croissant bites are the perfect thing to make for a quick snack, party appetizer, or game day.
What are scallion pancake croissants?
As far as I can tell, these little croissant bites were invented by @eatingwithkirby. Essentially, she takes premade, scallion pancakes aka green onion pancakes, cuts them into triangles, and rolls them up into little croissant shapes. Brush with an egg wash, sprinkle on some toasted sesame seeds, and then either bake or air-fry. It’s pretty genius: scallion pancakes have the same flaky structure as croissants, thanks to the layers of fat. Scallion pancakes are basically an unleavened croissant dough, but with oil and scallions, rolled and flattened. Rolling up scallion pancake dough into a croissant shape gives them an adorable shape while showing off all the flaky layers.Ingredients for scallion pancake croissants
- premade frozen scallion pancakes - this is the key ingredient. You can make your own scallion pancakes of course but the name of the game here is ease, so go with store-bought. You can find frozen scallion pancakes at any Asian grocery store in the frozen foods aisle. There will be a huge selection. Heck, they even have pancakes without scallions/green onions if that’s what you want. They even sell green onion pancakes at Trader Joe’s. Be sure to get the Taiwanese green onion pancakes, not the Korean scallion pancakes.
- egg wash - an egg whisked with 1 tbsp water brushed onto the tops of the croissant bites help them end up with shiny, golden brown tops.
- toasted sesame seeds - technically you can skip this, but black or white toasted sesame seeds add a touch of whimsy and makes these croissant bites seem more like a real appetizer. Garnish makes everything pretty!
How to make green onion croissants
- Cut - Let the green onion pancake defrost a bit so it’s easy to cut, then cut it into long triangular strips, as shown in the photo.
- Roll - roll up the triangles, from the base to the tip. Keep the tip of the croissant tucked underneath.
- Brush - brush the tops lightly with a bit of egg wash.
- Sprinkle - sprinkle each mini croissant with toasted black and white sesame seeds.
- Bake - place the green onion croissants into the basket of an air fryer and air-fry until the tops are golden and crispy and the insides are cooked through, about 10 minutes at 400°F. To bake, place the croissants bites on a parchment paper-lined tray and bake for 15-20 minutes in the 400°F, or until golden and crispy.
- Enjoy - remove, let cool slightly, and enjoy!
Dip
You can devour these as is, by the handful, but who doesn’t love dip? Mike and I love mixing black vinegar with a touch of soy sauce for a super simple dip. It adds just a bit of acidity and makes these guys even more poppable.Which green onion pancakes to buy?
If you’re already a fan of green onion pancakes and have a favorite brand, go with that one. Otherwise, for this particular recipe, it’s best to go with a large, thin green onion pancake as it’ll be easier to roll up. Look for one that’s about eight to ten inches wide. If you can’t find ones that are thin, just let your pancake defrost a bit and roll it out slightly with a rolling pin before cutting it into triangles. That’s it! Truthfully green onion pancakes are one of my all-time go-to’s when I’m starving and I need a quick snack so this elevated version elates me. Happy snacking! xoxo stephPS - In the mood to have a snack party?
- crispy, creamy, crabby heaven
- cheater’s homemade Chinese bbq pork buns
- Taiwanese popcorn chicken over all other popcorn chickens
- I love deep fried food and these ebi-fry (giant crispy breaded shrimp) are to die for
Mini Scallion Pancake Croissants
These mini scallion pancake croissants are the perfect thing to make for a quick snack, party appetizer, or game day.
- 1 frozen green onion pancake (or as many as desired)
- 1 egg (lightly beaten with 1 tbsp water)
- 1/2 tsp toasted sesame seeds
Let the green onion pancake defrost slightly on a large cutting board. Once softened enough to cut, use a sharp knife to cut the pancake into long, triangular strips.
Roll the triangles up from the base to the tip, tucking the tip underneath the croissant bites.
Brush lightly with egg wash and sprinkle with toasted sesame seeds.
Air fry at 400°F for about 10 minutes or until shiny and golden. To bake, heat the oven to 400°F, place the prepared croissant bites on a parchment paper lined baking sheet and bake for 15-20 minutes or until golden and cooked through. Let cool slightly and enjoy!
Estimated nutrition depends on your brand of pancakes.
I Am... Dubai Chewy Cookie (aka Dubai Chocolate Cookie)
Apparently the Dubai chewy cookie is going viral on Korean socials and I am absolutely here for it. I’m not over Dubai chocolate and neither is Korea or the internet because there’s a new cookie in town and it’s the chewy Dubai chocolate cookie. I LOVE the filling of Dubai chocolate — I literally eat it with a spoon — so when I saw the chewy Dubai cookies I broke out my trusty jar of pistachio paste and went straight to the kitchen.
What is the Dubai chewy cookie?
If you’ve had Dubai chocolate, think of the crispy, crunchy, creamy pistachio kadyif filling, but instead of it inside a chocolate bar, imagine it in a soft and squishy cocoa dusted marshmallow. It’s kind of like a filled mochi, but way easier to make because you use store-bought marshmallows.Who invented the Dubai chewy cookie?
Du-Jjon-Ku, aka what Koreans are calling the Dubai chewy cookie, is so incredibly popular that Korea is looking at a marshmallow and pistachio shortage. I’m not sure which bakery invented them, but it was one in South Korea. Like most of Asian, they love chewy desserts and the dujionku was invented to please the locals. There are lineups around the block at bakeries that sell the cookie, partially because it’s so good and partially because, well, it’s viral. Much like Lisa (of BLACKPINK) did for Labubus, Jang Wonyoung of IVE is doing for Dubai chewy cookies.Chewy Dubai chocolate cookie ingredients
- kadyif - the best part of Dubai chocolate, the crispy crunchy bits! You can buy it or make it, but I recommend buying it. Dubai chocolate is so popular that they sell it online now. If you absolutely want to make it, it’s super simple, just time consuming. More on how to make kadyif right here.
- pistachio cream - pistachio cream is what give Dubai chocolate that glorious green hue and flavor. Pistachio cream is essentially pistachio paste that’s been sweetened and cut with either dairy or white chocolate. Pistachio cream is more spreadable and liquid compared to pistachio paste. It’s readily available online and in specialty stores.
- tahini - most of the recipes I’ve seen online for chewy Dubai cookies don’t have tahini in them, but I feel like that tiny bit of tahini makes this particular recipe sing. The sesame just adds another note and makes the cookies more multidimensional.
- butter - we’re going to use the butter two different ways: first, to toast the kadyif and second, to make the marshmallow shell.
- marshmallows - you can use mini or jumbo marshmallows, but I like using the jumbo marshmallows because they melt slower and I just inexplicably feel like they work better.
- cocoa powder - a bit of cocoa powder is what’s going to make the marshmallow shell chocolately.
- milk powder - this is optional if you don’t have milk powder at home, but adding it in adds a nice little toasty milky note. I’ve seen many people online omit the milk powder and be happy, but I haven’t tried it since I wanted to stay true to the original.
How to make chewy Dubai chocolate cookies
- Toast - Start by toasting the kadyif in a bit of butter until it is golden brown and crunchy.
- Mix - After the toasted kadyif is cool, mix it up with pistachio cream, tahini, and a sprinkle of salt.
- Scoop - Use a cookie scoop to scoop out balls of the filling. Put the filling in the freezer to let it firm up.
- Melt - Make the chocolate marshmallow shell by melting marshmallows with butter over very low heat.
- Stir - Once the marshmallows start to lose their shape but aren’t yet completely melted, stir in cocoa powder and milk powder. Stir until the marshmallow mix is completely smooth and glossy.
- Divide - Put the marshmallow mix on a lightly oiled cutting board or piece of parchment paper. Use a knife to cut it evenly into 6 pieces.
- Shape - Using lightly oiled hands (or wear gloves and lightly oil) flatten a piece of the marshmallow mix and place a ball of filling in the centre. Wrap and pinch the marshmallow around the filling.
- Dust - Finish the cookies by dusting them with cocoa powder and enjoy!
Where to buy chewy Dubai chocolate cookies
If you’re not a baker or just want to buy some Dubai chocolate cookies, you’re in luck! Well, that is, if you live in Korea and are willing to wait in line. Just kidding, there are a bunch of cafes in North America that are jumping on to the trend, so just do a quick search and see if anyone is making them near you.Tips and Tricks
This is a relatively simple recipe to make, but it’s always helpful to have some insider tips and tricks.- If you’re not into it, don’t make the crispy kadyif. Just buy it. If you like doing meticulous things, by all means you should make it and I have the recipe right here.
- Use a cookie scoop for the filling. Using a cookie scoop will give you the perfect domed ball shape. Once you’re scooped all your filling, freeze it. Freezing the filling helps it keep its shape.
- Add the cocoa powder and milk to the marshmallows once they start melting a tiny bit. They don’t need to be completely smooth before you stir in the cocoa and milk. Marshmallows melt and cool very quickly, so you have to be mindful.
- Use gloves and lightly rub oil on them so the marshmallow doesn’t stick. Work with the marshmallow mixture while it’s still warm. Using gloves will give your hands a bit of protection against the heat and the oil will help with shaping.
- Store in little cupcake wrappers. Even after dusting the chocolate marshmallow shell with cocoa powder, you’ll want to keep all the cookies separate without touching. The best way to do this is to put them individually into cupcake wrappers. Or, if you want them to look like the ones they sell in Korea, they package them up in cute lil domed containers.
How to store Dubai chewy cookies
Keep them in an air-tight container for up to 2 days at room temp if you like a soft and gooey filling or in the fridge if you like a firmer, crunchy filliing. That’s it! I’ve taken to making mini ones so I can just pop them in my mouth instead of biting into them. I love mini everything and mini chewy Dubai cookies are even better than the standard size, in my opinion. Happy cookie-ing! xoxo stephChewy Dubai Chocolate Cookie
Chewy Dubai chocolate cookies are going viral on Korean socials and I am absolutely here for it.
- 1/4 cup butter (divided)
- 1 1/4 cup kadayif (chopped ~100g)
- 1/2 cup pistachio cream (~100g)
- 1 tbsp tahini
- pinch of salt
- 4 cups marshmallows (about 7oz (~200g))
- 2 tbsp cocoa powder (plus extra to finish)
- 1 tbsp milk powder
Melt the butter in a large non-stick pan over low heat. When melted, add the chopped kadyif, stir, and toast until deeply golden and crunchy. When golden, remove from the pan and let cool.
Add the toasted kadyif to a bowl and stir in the pistachio cream, tahini, and a pinch of salt. Mix well.
Use a cookie scoop and scoop out the filling on to a parchment paper lined cookie sheet. When all the filling is scooped up, place the cookie sheet in the freezer to firm up.
While the filling is in the freezer, make the chocolate marshmallows. Add the butter and marshmallows to a non-stick pan and heat gently over low heat while stirring.
When the edges of the marshmallows soften, stir in the cocoa powder and milk powder. Stir until smooth, removing from the heat if necessary.
Immediately pour the melted chocolate marshmallow mixture onto parchment paper or a lightly oiled cutting board.
Take the prepared filling balls out of the freezer.
Divide the chocolate marshmallow into 6 even pieces and use lightly oiled hands (or wear gloves and lightly oil them) to press the chocolate marshmallow into flat rounds.
Place a ball of the prepared Dubai filling into the middle of the chocolate marshmallow, enclose and pinch to surround the filling. Repeat as needed. Finish by dusting all of the cookies generously with cocoa powder.
I Am... How to Make Japanese Pudding aka Purin
I love Japanese purin. It goes by many names: flan, pudding, crème caramel, Hokkaido milk pudding, Japanese custard, egg pudding, flan de leche, caramel flan – no matter what you call it, it’s delicious. Creamy, smooth, thick, firm-yet-soft, and literally covered in caramel, purin is the perfect dessert. I love cutting into purin - there’s something so satisfying about spooning out that first bite. Plus it’s so pretty! The contrast between the deep, dark caramel and the pale yellow of the custard just speaks to me. Purin is incredibly popular in Japan – read my super long article here – but if you’re craving purin, why not make it at home?
What is purin?
Purin is a Japanese take on crème caramel, also known as flan, caramel custard, egg pudding, or caramel pudding. Essentially it’s a gently cooked custard dessert made from eggs, milk, and sugar, with a layer of clear caramel sauce on top. It’s creamy and sweet, with a hint of caramelization from the caramel. It originated in Europe – specifically Spain, France, Italy, and Portugal, but now it’s pretty much made and enjoyed all over the world.There are two kinds of Japanese purin:
- Baked/steamed - This is the classic retro Japanese purin that you’ll find in most cafes. It’s smooth and creamy, on the slightly firmer side, but still has a bit of jiggle. Sometimes it’s called yaki-purin (baked pudding) or mushi-purin (steamed pudding).
- Gelatin/no bake - This is made with gelatin, it’s smooth and wobbly, kind of like the texture of jello. The super popular store-bought purin called Pucchin Purin by Glico is made with gelatin.
The perfect Japanese pudding
The perfect purin, to me, is smooth and creamy custard with just the right amount of sweetness and a hint of vanilla. The caramel needs to be on the bittersweet side so it contrasts and compliments the custard. It should keep it’s shape on your tongue until you sink into it, then it should dissolve into a velvety smooth melty bite.What does Japanese pudding taste like?
There are so many Japanese purins out there, from home made, to store-bought, to cafe, and high-end versions. They all taste delicious, varying between firm and soft, extra sweet to just sweet enough, with different levels of bitterness from the caramel. If you’ve had crème brûlée before, purin tastes like the custard part of crème brûlée. It also tastes kind of like a firmer, more set vanilla pudding.Ingredients for Japanese Purin
Purin is incredibly simple and it’s so amazing that something so delicious can come from just 4 ingredients!- Sugar. We’re going to use granulated white sugar both for the layer caramel that self-sauces the custard, and the custard itself.
- Eggs. This recipes needs two large eggs and one extra egg yolk. The extra egg yolk adds another dimension of richness and depth and also makes the custard a beautiful yellow. If you use just whole eggs, your custard will be more pale and also more jiggly. Make sure you use the best eggs you can because part of the deliciousness of purin is the purity of the ingredients.
- Milk. Whole fat milk is your friend here. You want it to be rich and creamy.
- Vanilla. Vanilla is key to adding that hint of baked goods essence and a sweet aroma that hits your nose even before you taste the purin. If you have whole vanilla beans, you can add those in for a beautiful vanilla bean flecked purin.
How to Make Japanese Purin
- Make the caramel. Making caramel is easy, it’s just sugar and a bit of water heated slowly over a medium flame until the sugar starts to dissolve and caramelize. At first the sugar will turn liquid and have lots of tiny bubbles that will slowly turn brown on the edges of the pan, the center of the pan will still be clear. Swirl your pan gently to incorporate the caramelized sugar with the uncaramelized sugar. After your sugar bubbles away for a bit the bubbles will become larger and everything will be more and more caramelized and brown. I like my caramel on the darker side because I like the contrast of bittersweet with sweet but take your caramel off the heat when you see the color you like. Immediately add in a bit of hot water – but be careful because the caramel will sputter and splash – and swirl to combine. This extra bit of water thins out the caramel so that when you tip the purin out onto a plate, it will be a thin caramel glaze.
- Pour the caramel. When the caramel is done, immediately pour it into your pudding molds or ramekins. Swirl to coat the bottoms evenly. Set aside.
- Make the custard. In another pot, heat the milk and remaining sugar over medium low heat, stirring every so often, making sure the sugar dissolves. You don’t want the cream to come to a boil, just heat it enough to dissolve the sugar.
- Combine the eggs and milk. Whisk the eggs and egg yolk well so that there are no bits of egg white left then slowly add the warm milk, whisking as you go. Strain and pour the custard into the prepared pudding molds/ramekins.
- Bake. It’s time to bake! The purin are going to bake in a warm water bath, aka a bain marie, in a low the oven. The bain marie makes the heat nice and even and moist, helping the custard bake slowly and evenly.
- Chill. This is probably the hardest part but these purin need to chill so they set up perfectly. Chill them overnight so they set – the texture is best when cold.
- Flip. This is probably the most nerve wracking part of making purin: getting it out of the mold. You want to use a knife to loosen the edges and break the suction of the custard against the mold. Once you’ve broken the seal, flip it over on to a plate (bonus points if you have a retro pudding dish) and shake to release!
How to steam
If you don’t have an oven or don’t want to turn the oven on, you can steam it as well. Add about 2 inches of water to a deep skillet and bring to a boil. When the water is boiling, turn the heat to low and place your purin cups (cover the tops with foil) in the pan, then put the lid on the pan to steam for 10 minutes. Turn the heat off but leave the lid on for an additional 10 minutes. Remove from the pan, and let cool on a wire rack before chilling completely.Instant Pot
Yes! You can use an Instant Pot or pressure cooker to make purin. Just add 1 cup of cold water to the insert and place the steamer rack in. Carefully place the foil covered ramekins/molds on the rack. Set the Instant Pot on to high pressure for 12 minutes then do a natural release. Carefully remove the purin and let cool at room temp before chilling completely.Can I make purin without milk?
Yes! You can use alternate milk products like soy, almond, oat, rice, hazelnut, any of the alternate milks will work but you will get a different flavor – the purin won’t be as rich as if you use full fat milk.Can I make purin without sugar?
You’ll need a sugar alternate to make custard/flan/purin without sugar. I’ve heard that sugar substitutes like erythritol and swerve work, but I haven’t tried them.Can I make purin without eggs?
Unfortunately you’re going to need eggs for this recipe because eggs are the main component of custard. They’re what sets and gives purin that smooth texture.How to serve
I love serving purin with the classic dollop of softly whipped cream and a cherry on top because it evokes those home cafe feels. A cup of pour over black coffee on the side completes the whole cottagecore experience!Why you should make
- You’ve been to Japan and are addicted to purin like me and wish you could fly back just to eat purin but in the time of Covid are left with a purin shaped hole in your soul
- You like flan or crème caramel or custard and want to try something new
- You watch anime and are always curious why everyone talks about purin
- You’re a fan of the super cute Sanrio character Pompompurin
- You live the home cafe life and need purin to make your home cafe complete
- You think purin is super cute and retro and you want to know if it tastes good too
Japanese Purin Recipe
This japanese take on crème caramel/flan will blow your mind.
Caramel
- 1/4 cup sugar
- 1 tbsp water (room temp)
- 1 tbsp water (hot)
Pudding
- 1 cup whole milk (full fat)
- 1/4 cup sugar
- 2 large eggs
- 1 egg yolk
- 1 tsp vanilla
Serve with
- whipped cream
- fresh cherries
Heat the oven to 300°F. Bring a pot of water to a simmer - you’ll need this for the water bath. Have 2 heat proof ramekins/pudding molds (at least 1 cup) ready for the caramel as well as an oven safe baking dish that can hold both puddings.
Make The Caramel
In a small sauce pan, add 1/4 cup sugar and 1 tablespoon water without stirring together. Heat over medium high heat until the sugar starts to dissolve on its own and caramelize. Let bubble until it turns a beautiful amber. Swirl the pot if needed to fully incorporate the sugar. When a deep brown, remove the heat from the pan and very carefully add in 1 tablespoon of water. The caramel will hiss and sputter, so watch out! Swirl to combine.
Immediately pour the caramel into the ramekins/pudding molds, as equally as possible. Swirl to spread across the bottom of the pudding molds. Set aside.
Make The Pudding
In another small sauce pan, heat up the milk and 1/4 cup of sugar over medium-low heat while stirring, until the sugar is dissolved, without letting the mixture come up to a boil. Remove from the heat when the sugar is dissolved.
Lightly beat the eggs with the vanilla in a medium bowl, being sure to fully incorporate the whites with the yolks. Slowly whisk in 1/4 of the warm cream into the eggs, incorporating fully. Continue to add the cream slowly. Strain the mixture into another bowl or liquid measuring cup.
Pour the custard into the ramekins/pudding molds then cover the tops with aluminum foil. Place in the baking dish and add the simmering water, about 1/2 up the side of the ramekins/pudding molds. Place in the preheated oven and bake for 40-45 minutes. Jiggle the puddings slightly to see if they are done. They should be slightly wobbly but not liquid.
Remove from the oven and carefully remove the ramekins from the baking dish and let cool on a wire rack for 1 hour then chill for minimum 4 hours or overnight.
To serve, run a butter knife or offset spatula around the edge and flip out onto a serving dish. Top with softly whipped cream and a cherry, if desired. Enjoy!
If you want to make smaller purin, just divide the mix between 4 smaller ramekins. Decrease the bake time by 5 minutes.
I Am... A Guide to New Mexico’s Taos Ski Valley
If you were ever curious about skiing in New Mexico's Taos Ski Valley, this guide is for you. Skiing in New Mexico sounds like a ridiculous notion but it's amazing. If you stop and think about it, it's not that hard to believe. Despite its southern latitude, most of the state of New Mexico is high elevation and Taos Ski Valley Resort itself is situated in the Rockies. Some years this ski resort gets an incredible amount of snowfall often measured in double digit inches per day. As of this writing there's a major storm coming and the mountain is predicting 17" overnight. Steph and I love New Mexico a lot and Taos in particular. Taos was the first place we'd ever been to in New Mexico and we had a great time camping inside a vintage trailer and eating green chile cheeseburgers. We also ski a lot so when I heard about this place, it was only natural that we pack up our skis and empty bellies and head on down to the Southwest.
Why you should go to Taos Ski Valley
Taos ski valley is an easy 4-5 hour drive from Denver or a 2 hour drive from Santa Fe. It's not a luxury destination like Whistler or Jackson Hole but it's also not a tiny local ski hill either. Taos boasts some pretty extreme terrain that can challenge any level of skier, in addition to well maintained groomers for those who prefer skiing as a vibe rather than an extreme sport. Just like the state of New Mexico, Taos has insane amounts of charm and a unique personality you won't find anywhere else. From hand painted signs marking DIY trails to avy dogs you can pet (most places understandably won't let you pet the working dogs), there's no mistaking it for anywhere else you might ski in the world. And of course, the snow is super dry and fluffy, owing to the resort's high altitude and continental location. It's also (probably) the sunniest ski resort in the world with over 300 days of sunshine, making for high chances of perfect bluebird powder days.Skiing at Taos
We had a lot of fun on all of the runs at Taos. In terms of difficulty Taos is extremely mid, with the bottom half of the mountain well suited to beginners and of course Kachina peak suitable for experts only (more on that below). Most of the runs at Taos are wide open and neither too short or too long. They're relatively pitchy without being too extreme for beginner-intermediate skiers. Unlike Colorado you're basically ok to ski anywhere you can access with very few (well-marked) no-go areas. I loved the easy-going ski vibes at Taos, as well as the wide variety of terrain and the quality of the snow. Basically, I loved it all.Kachina peak
One of the best parts of Taos is the Kachina Peak, with its creatively named runs K1 through K6. Depending on the snowpack when you go, it's a bit of an uphill climb from the top of lift 4 to the base of Kachina peak lift, but it's well worth it for the views as well as the skiing. At the top of the lift is a very short uphill hike that reaches some classic mountaineering flags marking the summit with resident mountain goats nearby, visible in the photo below. You can see for miles and miles on a clear day. You kind of do need to be an expert but the runs off this chair are more of a west coast black rather than the double black runs they are advertised to be.Taos Ski Valley apres and on mountain eats
Taos' apres scene is not exactly world class in comparison to major destinations in Europe, Vail, or Whistler. There's basically a few options in the village and nothing else. However, The Bavarian restaurant at the bottom of lift 4 is something special. While I would have loved some New Mexico cuisine on mountain, this authentic seeming German restaurant really hits with its fantastic beer pours, warm soft pretzels, and legit wursts. It was miles away from the usual plastic or aluminum cup of domestic mass market beer you'd normally see on mountain. We loved The Bavarian so much we made it a point to go all the way to lift 4 every day.Where to stay near Taos Ski Valley
You can probably stay on mountain, but we didn't look into it. There are lots of cute local airbnbs and hotels around the area. We stayed in Arroyo Seco which is only 18 minutes from the mountain and nearby many great restaurants. Wherever you stay, even if it's on mountain, you're going to need a vehicle, if only to hit up the great restaurants off-mountain. Although it's New Mexico, that vehicle should be snow-capable, because it even snows off the mountain.Where to eat in Taos
If you've made it all the way to New Mexico, staying on mountain is doing yourself a disservice. We've eaten our way through the entire state and everything is so good, from tamales to sopaipilla to (of course) green chile cheeseburgers. Some of our favorites near the Taos area are:Orlando's
Orlando’s is a Taos staple. In fact, when you ask most locals where to go, they’ll inevitably answer “Orlando’s.” The entire menu is chock full of solid, delicious, New Mexican classics. You should go for the adovada (shown above) if you’re looking for something special. At Orlando’s they do it as three thick and juicy pork medallions drenched in chile caribe instead of the classic shredded or cubed pork you normally get.La Cueva
We ate at La Cueva so many times that the servers started to recognize us. The chimichangas (deep fried burritos stuffed with either chicken or beef) smothered in chile are amazing. Christmas (shown above) is the best option when they ask if you want red or green chile. The green is slightly more mild with a hint of sweetness that contrasts with the red, which is smoky and spicy.Ranchos Plaza Grill
Everything is amazing here, but even more amazing is the freshly fried sopaipilla comes with every meal. The chiles were smoky and flavorful, the tortillas were soft and fresh, and the rice was fluffy and delicious. Ranchos Plaza Grill is definitely a must visit, especially if you've never had a freshly fried sopaipilla as an accompaniment, which is unique even in most places in NM.Abe's Cantina y Cocina
Abe’s is an unassuming little family restaurant housed in a log building with a reputation for having some of the best breakfast burritos around. In New Mexico it's believed that breakfast burritos were invented in this state. The breakfast burrito at Abe’s is warm, soft, and filled with green chile, hash browns, and smoky sausage. Breakfast burritos are not only a great breakfast on a ski day, you can pack a second one for the lift chair.Taos Ski Valley Village
Taos' ski village is really cool and feels just like a real small New Mexico village, which I guess it is. There are chiles drying on the porches and adobe everything. It's a really cool vibe and it's nice to spend a sunny afternoon enjoying one of the many local beers on one of the vast patios. It has all the usual ski village things: lodging, rentals, and lots of stickers and Christmas ornaments.Taos Ski Valley Parking
Parking at Taos is a little quirky and a little local in that it's all unpaved (ie muddy) and far enough away that it's all shuttle based. While this sounds mostly normal, it should be noted that the shuttles are basically a cow trailer towed by a pickup truck. There are barely any handholds and no accessibility options. You may be thinking: why do you need accessibility options if you're skiing? Because if you have an injury at the end of the day, that shuttle is going to be a pain. That thankfully didn't happen to either of us, but I was imagining it during the whole ride. These tostadas are from La Cueva, one of our favorites.Facts
- Avg 300" of snowfall per year (Compare to 400" for Whistler or 550" for Alta)
- Avg 300 days of sunshine per year
- 1294 acres of skiiable terrain (Compare to 8171 acres for Whistler or 2614 acres for Alta)
- 13 lifts
- Base elevation: 9350ft
- Summit: 12481ft (this is really high for those who aren't used to elevation)
- Vertical drop: 3131ft
- On the Ikon pass
Things to do
When not skiing, we love to eat our way through New Mexico. Check out our posts on: Happy trails, Mike Read More →
I Am... Crab Rangoon Recipe
Crab rangoon may not be authentic (gasp) but they sure as heck are delicious. Perfectly golden, crispy, molten bites of deliciousness filled with cheese, crab, and green onions, these crispy lil deep fried dumplings will be a forever yes from me. I never knew what crab rangoon was until a trip to Chicago. For some reason, even though crab rangoon is decidedly in the American-Chinese food wheelhouse, it has never been a thing in Canada. I don’t think I’ve ever seen crab rangoon on a menu in Vancouver or even on the West Coast in general. But after that fated trip to the East, I had crab rangoon syndrome. I started seeing crab rangoon everywhere and it got stuck in my head. I went on a deep crab rangoon dive and got hooked. They kind of are the perfect little package: crispy, cheesy, hot, and absolutely the appetizer I always want to hang around when they come out of the oven.
What is crab rangoon?
If you’re a crab rangoon newbie like me, you’re in for a treat. Crab rangoons are crispy, cheesy, dumpling shaped appetizer bites full of deliciousness! You can find them mainly in Chinese-American restaurants on the appetizer menu. Essentially, crab rangoon are a mix of cream cheese, crab (real or imitation), green onions, and seasonings wrapped up in a wonton wrapper, then fried so they’re hot and crispy. The insides get gooey and melty, the outsides are crunchy and crisp, and they taste amazing dipped in duck sauce or sweet and sour.What is crab rangoon made of?
Chopped crab meat (real or imitation), cream cheese, green onions, seasonings, and wonton wrappers.Is there crab in crab rangoon?
Yes! You can use real crab or imitation crab meat. Most restaurants go for imitation crab meat, for obvious budgeting reasons. If you want to go the real crab route, you can buy canned crab (where they keep canned fish) or freshly picked lump crab, found in the fridge at the seafood counter. If you’re really over the top, you could steam, crack, and pick your own crab meat for this too.Crab rangoon ingredients
- cream cheese - crab rangoon would not exist without cream cheese. Cream cheese is the bulk of the filling and it’s what gives crab rangoon its creamy, melty insides.
- crab - you have options here: real crab or imitation. For real crab, you can find canned crab in the canned fish aisle. Simply open it up, drain it, and add it to the filling. You can also get freshly picked crab meat, usually in the seafood department. They’re sold in small plastic tubs. Same deal, drain the crab, then add it to the filling. If you want to use imitation crab meat, they’re sold in the seafood section as well. Usually labeled as “crab sticks” or “seafood sticks.” If you want to use those, chop them up into small pieces and use a fork to shred before mixing into the filling. Crab sticks aren’t actually made of crab - they’re a fish called surimi (or pollock) that’s mashed up and shaped into crab stick.
- wonton wrappers - wonton wrappers are thin dumpling wrappers that are sold in the fridge department (usually near the tofu). They’re great for wonton (duh) and also for making bite sized crispy appetizers of all sorts. If you have an Asian grocery store nearby, you can get them there too, but lots of regular grocery stores carry them as well.
- green onions - you need 1 green onion, thinly sliced to add a bit of sharp freshness.
- seasoning - we’re seasoning these crab rangoons with garlic powder and Worcestershire sauce. I know you’re thinking, Worcestershire sauce!? Yes! It adds that little bit of umami that you can’t quite put your finger on. Some recipes add soy sauce, but I prefer to keep our crab rangoons soy sauce free.
How to make crab rangoon
- Mix. Add the room temp cream cheese, crab, green onions, garlic powder, and Worcestershire sauce to a bowl. Use a silicone spatula to mix until smooth. Taste and season with salt and pepper as desired.
- Make. On a cutting board, lay out 4 wonton wrappers. Place 1-2 teaspoons of filling into the middle of each wrapper. Lightly moisten the edges of the wrappers with water then fold the wonton wrapper up and around the filling, sealing the edges, and pushing out any excess air.
- Fry. Heat up 2 inches of neutral, high heat oil in a deep sided, heavy bottom pot. The smaller your pot, the less amount of oil you’ll need. Add the rangoons to the oil when it reaches 325°F – an instant read thermometer is your friend here – being careful not to crowd the pot. Deep fry the crab rangoons, flipping as needed, until golden and crispy, about 2-3 minutes. Remove from the oil with a slotted spoon and drain on a wire rack or paper towels. Continue to fry the remaining crab rangoons until golden and crisp.
- Eat. Enjoy your hot and crispy rangoons!
Deep fried crab rangoon
This is the classic for a reason Heat up 2 inches of neutral, high heat oil in a deep pot over medium heat until it reaches 325°F. Carefully deep fry the crab rangoons until golden brown and crispy, flipping as needed, 2-3 minutes. Remove from the oil with a slotted spoon and drain on a wire rack or paper towels.Baked crab rangoon
Still crispy and golden, but a little bit more healthy Preheat the oven to 425°F. Spray the outsides of the wonton wrappers with cooking spray. Alternatively, brush lightly with oil. Bake on a parchment paper lined baking sheet for 12-15 minutes, or until crispy and golden brown.Air fryer crab rangoon
Air fryer for the win; is there anything an air fryer can’t do?! Spray the outsides of the wonton wrappers with cooking spray. Alternatively, brush lightly with oil. Air fry at 370°F for 8-10 minutes, or until crispy and golden brown.Sauce to serve with crab rangoon
You can serve them with any sauce, but typically Chinese American restaurants will give you a little dipping dish of either:- duck sauce
- sweet and sour sauce
- orange sauce
- hot mustard
What to serve with crab rangoon
Crab rangoon are an appetizer, so you serve them how you would an appetizer. If you’re looking to make a full take out inspired meal, try adding:Crab Rangoon
Perfectly golden, crispy, molten bites of deliciousness filled with cheese, crab, and green onions.
- 4 oz cream cheese (room temp)
- 4 oz crab meat ( of choice, see post for details)
- 1 green onion (thinly sliced)
- 1/2 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 20 wonton wrappers
In a bowl, mix together the cream cheese, crab meat, green onion, Worcestershire sauce, and garlic powder until smooth.
On a cutting board, lay out a couple of wonton wrappers. Add 1-2 tsp of filling in the centre of each wrapper.
Lightly moisten the edges of the wonton wrappers and fold the wrappers up and around the filling, being sure to push out any excess air. Repeat until all the crab rangoons are complete.
Heat up 1-2 inches of neutral, high heat oil in a deep pot over medium heat until it reaches 325°F.
Carefully deep fry the crab rangoons until golden brown and crispy, flipping as needed, 2-3 minutes. Remove from the oil with a slotted spoon and drain on a wire rack or paper towels.
If you prefer not to deep fry, spray the outsides of the wonton wrappers with cooking spray or brush lightly with oil. Bake on a parchment paper lined baking sheet for 12-15 minutes in a preheated 425°F oven or air fry at 370°F for 8-10 minutes.
Let cool slightly and enjoy!
Estimated nutrition is based on air frying.
